Evergreen Hedgehog How to make leek greens and celery salad with tofu 2 tbsp soy sauce (gluten free) 1 tbsp white wine vinegar 6% 2 tbsp Jerusalem artichoke (topinambur) syrup 2 tbsp whole grain mustard 200g / 7oz tofu 1/3 cup tapioca starch Bake for 10 min at 200C / 390F Bake for another 10 min at 200C / 390F ~1/4 cup walnut kernels ~1 cup leek greens (rinse well !!!) ~1 cup celery ~1/2 cup green apple
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